Brettanomyces clausenii

A brettanomyces strain that produces a low intensity brett character, with subdued fruitiness and a slight earthy profile. Can be used in primary fermentation or secondary fermentation. Ideally suited for secondary fermentations in Belgian and lambic style beers. Brett character can take extensive aging to produce. Blends well with traditional Belgian and saison strains. Pitch in conjunction with bacteria, like pedio, if lactic acid development is desired during aging. We offer custom blends of our yeast and bacteria strains so you can customize your wild fermentations.

Temp Range: 70-80 °F
ABV: 12%
STA1: Negative

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